Carrot Cake Breakfast Muffins
Tasty little nutrient-packed muffins that taste like an indulgent slice of carrot cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup old fashioned rolled oats
- 1/4 cup flax meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 Vital Farms Eggs, room temperature
- 1/2 cup pure maple syrup
- 1/2 cup neutral oil, such as coconut or avocado oil
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 large carrot, peeled and shredded
- 1/2 cup pecans or walnuts, toasted and roughly chopped
- 1/3 cup dates, roughly chopped
Instructions
- Preheat the oven to 350 °F. Line a muffin tin with muffin liners and set aside.
- In a medium bowl, whisk together the flour, oats, flax meal, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine the eggs, maple syrup, oil, yogurt, and vanilla extract. Whisk until smooth. Add in the dry ingredients and whisk until just combined.
- Add in the carrot, pecans, and dates and use a rubber spatula or wooden spoon to fold everything into the batter.
- Fill each cavity of the muffin tin up about three quarters full with batter. Bake for about 17-20 minutes, until puffed and a toothpick inserted into the center of one comes out clean. Remove from tin, allow to cool then enjoy.
